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Found 3 from your keywords: author="Vanessa Yulianti"
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
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Vanessa Yulianti

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Edition
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ISBN/ISSN
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Series Title
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Call Number
FSN 24-001
cover
Development of Processed Cheese Slices with Different Emulsifying Salts for E…
Comment Share
Vanessa Yulianti

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FSN 24-001
cover
The Effect of Holding Time of Reheating Frozen Rice in Specific Temperature
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Vanessa Yulianti

This research project addresses the challenge of food waste at Hangry Indonesia, a cloud kitchen restaurant. Focusing on rice, a staple in their menu, the study aims to create a sustainable system to reduce food waste when sales fall short of targets. Additionally, the project explores the impact of reheating frozen rice on texture, specifically addressing issues such as browning and hard…

Edition
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ISBN/ISSN
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Collation
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Series Title
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Call Number
EP FS-019